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Receta Coconut Rice Pudding Parfaits With Mango And Pineapple
by Global Cookbook

Coconut Rice Pudding Parfaits With Mango And Pineapple
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  Raciónes: 6

Ingredientes

  • 3 c. water
  • 1 c. basmati rice
  • 1 c. sugar plus
  • 2 Tbsp. sugar
  • 2 lrg Large eggs
  • 2 lrg egg yolks
  • 3 Tbsp. cornstarch
  • 4 tsp vanilla extract
  • 1 1/2 c. whole lowfat milk
  • 1 c. canned unsweetened coconut lowfat milk see * Note
  • 1 tsp salt
  • 1 c. shredded coconut toasted
  • 1 c. whipping cream
  • 1 1/2 c. sweetened flaked coconut
  • 2/3 c. all-purpose flour
  • 1/2 c. golden sugar - (packed)
  • 1/4 c. sugar
  • 3/4 tsp salt
  • 4 1/2 Tbsp. chilled unsalted butter diced
  • 2 c. minced peeled fresh pineapple
  • 1 c. minced peeled pitted fresh mango

Direcciones

  1. Note: Unsweetened coconut lowfat milk is available at Indian, Southeast Asian, and Latin American markets and many supermarkets.
  2. For rice pudding: Bring 3 c. water to boil in heavy medium saucepan. Add in rice; reduce heat to medium and simmer uncovered till very tender, about 18 min. Drain if necessary.
  3. Whisk 1/2 c. plus 1 Tbsp. sugar, Large eggs, egg yolks, cornstarch, and vanilla in large bowl to combine. Bring whole lowfat milk, coconut lowfat milk, remaining 1/2 c. plus 1 Tbsp. sugar, and salt to boil in heavy medium saucepan. Pour over sugar-egg mix, whisking constantly.
  4. Strain mix back into saucepan and bring to boil over medium heat. Whisk gently till slightly thickened. Remove from heat. Mix in cooked rice and coconut. Pour into bowl, pressing plastic wrap onto surface, and chill till cool, about 4 hrs. (Can be prepared up to 1 day ahead. Keep refrigerated.) Stir in cream.
  5. For macaroon crumble: Preheat oven to 350 degrees. Line large rimmed baking sheet with parchment paper. Toss coconut, flour, both sugars, and salt in large bowl to combine. Using fingertips, rub butter into mix till clumps form. Spread mix on baking sheet, patting down slightly. Bake till golden, about 20 min. Cold. Break crumble into bite-size pcs.
  6. Toss pineapple and mango in bowl to combine. Spoon 1/4 c. rice pudding into each of 6 wineglasses. Top each with 1/4 c. fruit mix. Sprinkle each with 2 Tbsp. macaroon crumble. Repeat with remaining pudding and fruit mix (reserve remaining pudding for another use). Sprinkle each parfait with 2 Tbsp. macaroon crumble and serve.
  7. This recipe yields 6 servings.
  8. Comments: "The last time we went to Las Vegas," writes Timothy Arndt of Austin, Texas, "I took my girlfriend out to dinner at Olives in the Bellagio, and we were both impressed with the food and the gorgeous setting. Best of all was dessert - we shared a creamy and exotic coconut rice pudding with tropical fruit."
  9. Use any leftover macaroon crumble over ice cream or possibly fresh fruit.